Botanical Name: Cinnamomum loureiroi or Cinnamomum burmanni
Country of Origin: Indonesia or Vietnam
Production: Cinnamon (cassia) is widely cultivated in tropical or subtropical areas throughout Asia. Once harvested, the bark curls up into quills when left to dry.
Qualities: Cinnamon has had many medicinal and culinary uses throughout history. It is believed to support the respiratory, nervous, circulatory, urinary, and reproductive systems. It is also considered to be a warming digestive aid.
Common Use: The taste and scent of cinnamon is warming, uplifting and stimulating, with a sweet and delicious flavour. In powder form, it can be use in oatmeal, cereal, baked goods, smoothies, extracts, and capsules. As chips it is most commonly used in tea blends such as chai, and as sticks it is often added to flavor beverages or fruit stews during the cooking process and then removed before serving. Its appealing flavour makes it a staple in almost every spice cabinet.
Storage: Store in a cool, dark, dry place in a sealed container.
Safety: Topically, cinnamon may cause redness and irritation. Very high quantities of cassia cinnamon may be toxic, particularly in people with liver problems. We recommend that you consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.
Disclaimer: This information is for educational purposes only and has not been evaluated by the CFIA or FDA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.